ounce flour.
1 teaspoons salt.
pint milk.
1 pinch of mace.
Dissolve one ounce of b.u.t.ter in a good-sized saucepan, then add the vegetables sliced, and all the other ingredients, except flour, milk, and the other ounce of b.u.t.ter. Simmer for one and a half hours. Strain, thicken with flour and b.u.t.ter. Add milk, and serve very hot.
No. 6.--Chestnut Soup.
1 pound chestnuts.
1 pints water.
Yolk of one egg, or 1 teaspoon cream.
1 onion.
1 small turnip.
1 ounce b.u.t.ter.
teaspoon salt.
6 peppercorns, and a very small pinch of mixed herbs.
Boil the chestnuts for half an hour. In the meantime dissolve the b.u.t.ter in a stewpan; then fry in it the onion and turnip sliced, add the water flavourings, and chestnuts after removing the sh.e.l.ls and skins. Boil one hour. Place the cream or yolk in a basin, strain the soup on to it and stir, then strain it back into the saucepan; re-warm, but do not allow to boil. Pour into the tureen and serve.
No. 7.--French Bean Soup.
3 pints water.
1 pint soaked haricot beans.
2 potatoes.
1 ounce b.u.t.ter.
1 onion.
1 pound French beans.
1 teaspoon salt.
1 dozen peppercorns.
Dissolve the b.u.t.ter in a saucepan and fry in it the potatoes and onion sliced for five minutes, then add the haricot beans and water and boil for two hours. Add the salt, rub through a wire sieve, replace in the pan, add the French beans cut fine, and simmer until tender. Tinned beans do equally well, and only require to be made thoroughly hot.
No. 8.--Green Kale Soup.
2 pounds green kale.
1 onion.
1 Spanish ditto.
2 potatoes.
1 ounce b.u.t.ter.
2 teaspoons sago.
1 quart water.
1 teaspoon salt.
1 dozen peppercorns, and a suspicion each of mace and sweet herbs.
Dissolve the b.u.t.ter in a saucepan, and place in it the onions and potatoes sliced; then add water, salt and flavourings, and boil for one hour. In the meantime prepare the kale by picking off all but the tender middle shoots, trim the stalks and throw the kale into salt and water; rinse well and see that it is all quite free from insects, and boil separately in salted water for ten minutes. When the soup has boiled an hour, thicken with the sago and continue stirring ten minutes, strain, return to the saucepan. Strain also the kale, place it on a chopping board and cut small; add it to the soup, boil up and serve.
Note.--Any kind of greens may be treated in the above manner.
No. 9.--Haricot Bean Soup.
1 pint soaked haricot beans.
1 good-sized carrot.
1 good-sized turnip.
2 onions.
1 small head of celery.
2 ounces b.u.t.ter.
1 teaspoon salt.
2 quarts water.
Dissolve the b.u.t.ter in a saucepan, place in the onions sliced and fry five minutes; then add the other vegetables sliced, the beans, and water. Boil one and a half hours, add salt, and simmer half an hour longer. Strain before serving.
No. 10.--Lentil Soup.
1 pint lentils.
2 quarts water.
1 ounces b.u.t.ter.
1 carrot.
1 onion.
1 turnip.
1 potato.
1 teaspoon salt.
1 tablespoon minced parsley.
Slice the vegetables and fry in the b.u.t.ter for five minutes, place them in a saucepan with the lentils and water and boil one and a half hours; add salt and a little pepper if liked. Strain, replace in the saucepan, add the parsley, boil for three minutes, and serve.
Note.--The solid part which is strained away should on no account be wasted, but will be found excellent for making lentil puddings, pies, stews, etc.
No. 11.--Lentil Broth.
pint soaked lentils.
1 tablespoon pearl barley.
1 quart water.
1 ounce b.u.t.ter.
1 shalot sliced.
1 flat teaspoon salt.
{ 3 peppercorns.
{ 3 allspice, and a small strip of lemon peel, tied in muslin.
Place altogether in a saucepan with the exception of the salt, which should be added later, and boil gently for two hours, removing the sc.u.m as it rises. Strain and serve with sippets of freshly-made toast.
Note.--The above will be found a very excellent subst.i.tute for mutton broth, being very nourishing, and tasty; when liked a turnip maybe added, and will give additional flavour. The lentils and barley, which have been strained, may be used in many ways.